Hot slow cooked mutton served for supper

Standard

half-shoulder-of-mutton

A half a shoulder of mutton (blade half) was covered in baking paper and foil and slow cooked in a low oven at 100 degrees Celsius for 18 hours by Anthony Sargeant. The result is that the meat is still pink but beautifully tender and has that deeper flavour of good mutton compared with younger lamb. Here it is shown plated up with some vegetables Beautifully tender it hardly needs carving as after the long slow cook it falls off the bone. Mutton is still underappreciated and difficult to find in most supermarkets. This excellent mutton was bought from Ludlow Food Centre in Shropshire. The next post shows what the Mutton looked like when it came out of the oven and after having rested for 20 minutes.

Advertisements

One thought on “Hot slow cooked mutton served for supper

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s